Mushrooms With Spicy Spanish Sauce Recipe

Name: Mushrooms With Spicy Spanish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 anchovy fillets; 2 teaspoons chopped garlic; 1 teaspoon hot smoked spanish paprika; 1 cup packed fresh parsley leaves; ¼ cup olive oil; 2 tablespoons water; 2 tablespoons olive oil; 1 lb king oyster mushrooms, thinly sliced; salt & freshly ground black pepper; 4 slices portuguese cornbread or 4 slices sourdough bread, loaf; 6 cups packed baby arugula; 1 teaspoon balsamic vinegar; 1 tablespoon olive oil; maldon salt (to garnish)

Servings: persons

4 anchovy fillets
2 teaspoons chopped garlic
1 teaspoon hot smoked spanish paprika
1 cup packed fresh parsley leaves
¼ cup olive oil
2 tablespoons water
2 tablespoons olive oil
1 lb king oyster mushrooms, thinly sliced
salt & freshly ground black pepper
4 slices portuguese cornbread or 4 slices sourdough bread, loaf
6 cups packed baby arugula
1 teaspoon balsamic vinegar
1 tablespoon olive oil
maldon salt (to garnish)

1
Add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine.
2
(Add water if needed to process until mixture resembles pesto.)
3
Reserve.
4
Heat a large skillet over high heat.
5
Add oil then mushrooms and saute until mushrooms have softened and are turning golden, about 3 to 5 minutes.
6
Reduce heat to medium-low and stir in Spanish sauce.
7
Cook together until sauce is hot.
8
Remove from heat and season to taste with salt and pepper.
9
Toast bread and place on individual serving plates.
10
Brush with any sauce left in skillet.
11
Divide mushroom mixture into 4 and heap onto toast.
12
Toss arugula with balsamic and olive oil and surround toasts with salad.
13
Sprinkle everything with a little Maldon salt.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 anchovy fillets, 2 teaspoons chopped garlic, 1 teaspoon hot smoked spanish paprika, 1 cup packed fresh parsley leaves, and more.

Yes, Mushrooms With Spicy Spanish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms With Spicy Spanish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions